
Ingredients
2 quarts orange juice
2 cups lemon juice
2 cups lime juice
6 garlic cloves, chopped
2 habaneros, chopped
3 cups blended oil, divided*
2 tablespoons dijon mustard
3 tablespoons preserved lemon
1 cup olive oil
Zest of 3 oranges
Zest of 4 limes
1 teaspoon ground toasted cumin
Sherry vinegar to taste
Salt to taste
1 (10-pound) ham
*Compton uses a blend of 70 percent olive oil, 30 percent vegetable or canola oil.
Directions
- In a pot over medium heat, combine orange juice, lemon juice, and lime juice. Reduce to 1 quart.
- In a pan over medium heat, combine garlic, habaneros, and 1 cup blended oil and bring to a simmer. Set aside to cool.
- In a blender or food processor, combine reduced juice, garlic-habanero mixture, mustard, and preserved lemon. Slowly stream in remaining oils to emulsify. Add citrus zest, cumin, sherry vinegar, and salt. Marinate ham in mixture overnight.
- Preheat oven to 350 degrees. Remove ham from marinade, cover with foil, and roast until warmed through, about 2 hours.